Grilled Cedar Plank Teriyaki Salmon and Grilled Japanese Style Corn on the Cob

Gather the Ingredients:Collect all the necessary ingredients for the recipe, including salmon fillets, Kikkoman Takumi Teriyaki Sauce, cedar planks, panko bread crumbs (optional), corn on the cob, soy sauce, mirin, and sugar. Make sure your cedar planks have been soaked in water for at least 1 hour before starting.

Marinate the Salmon:Place the salmon fillets in a shallow dish and pour the Takumi Teriyaki sauce over them. Ensure the salmon is well coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more intense flavor.

Prepare the Cedar Planks:

• While the salmon marinates, soak the cedar planks in water for at least an hour (if you haven't already done so). This will prevent them from burning on the grill.
• Preheat your grill to medium heat. If using a charcoal grill, allow the coals to turn grey before placing the cedar planks.
• Place the soaked cedar planks on the grill, smooth side up, and let them heat for about 3 minutes until they begin to smoke lightly.

Grill the Salmon:Place the marinated salmon fillets on the planks. Close the grill lid and cook for 15-20 minutes or until the salmon is cooked through and flakes easily with a fork.

Optional - Add Panko for Crunch:

For an added crunchy texture, sprinkle panko bread crumbs on top of the cedar plank salmon fillets during the last 5 minutes of grilling.

Prepare the Marinade for Corn:In a small bowl, mix the soy sauce, mirin, and sugar until the sugar is fully dissolved.

Grill the Corn:

• Place the husked corn directly on the grill over medium heat. Cook for about 10-12 minutes, turning occasionally, until the corn is slightly charred and tender.
• Brush the soy sauce mixture onto the corn during the last 5 minutes of grilling, allowing the flavors to soak in and caramelize.

Plate and Serve:Carefully remove the grilled cedar-planked salmon and the grilled corn from the grill. For an elegant presentation, serve the salmon directly on the cedar plank, garnished with chopped green onions and a sprinkle of sesame seeds if desired. Place the grilled Japanese-style corn on the side, either whole or cut into halves. Add a few edible flowers around the plate for a touch of color and elegance. Serve immediately and enjoy!

Soak the Cedar Planks Thoroughly:Ensure the cedar planks are soaked for at least 1 hour, but preferably longer, to prevent them from catching fire on the grill. You can weigh them down with a heavy object to keep them fully submerged.

Marinate for Maximum Flavor:For deeper, richer flavors, marinate the salmon for at least 2 hours. If you're short on time, even 30 minutes will still impart a good amount of flavor.

Control the Grill Temperature:Keep the grill at a medium heat to avoid burning the cedar planks or overcooking the salmon. If you notice flare-ups, move the planks to a cooler part of the grill.

Use a Meat Thermometer:For perfectly cooked salmon, aim for an internal temperature of 145°F (63°C). This ensures the salmon is moist and tender without being undercooked.

Brush the Corn Frequently:To achieve that perfect caramelized glaze on the corn, brush the soy sauce mixture on multiple times during the last few minutes of grilling. This will create a rich, flavorful coating.

Let the Plank Smoke:Allow the cedar plank to heat on the grill for a few minutes before adding the salmon. This will create a nice smoky aroma that enhances the overall flavor of the dish.

Serve Immediately:This dish is best enjoyed fresh off the grill. Serve it immediately for the best texture and flavor. The salmon will continue to cook slightly even after being removed from the grill, so timing is key.